Rinse the jasmine rice under cold water until clear. Combine rice and 0.5 cup water in a small saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
Preheat your oven to 400°F (200°C). Dice the Yukon gold potato into small 1/2-inch cubes.
Toss the potato cubes with 0.25 tbsp of olive oil, the dried rosemary, and a pinch of sea salt on a parchment-lined baking sheet.
Roast the potatoes for 20-25 minutes, tossing halfway through, until they are golden brown and crispy.
While potatoes roast, season the chicken breast and top sirloin steak with dried thyme, garlic powder, sea salt, and black pepper.
Heat the remaining 0.25 tbsp of olive oil in a cast-iron skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side until the internal temperature reaches 165°F.
Add the steak to the skillet and sear for 3-4 minutes per side for medium-rare, or until desired doneness is reached.
Remove the meats from the skillet and let them rest for 5 minutes before slicing into thin strips.
Fluff the rice with a fork and serve alongside the roasted potatoes and the sliced herb-crusted chicken and steak.